25+ Authentic Greek Food Recipes You’ll Want to Make on Repeat

Greek cuisine is a vibrant celebration of fresh ingredients, bold flavors, and centuries-old traditions rooted in family, community, and the land.

From crisp salads drizzled in golden olive oil to slow-roasted meats infused with lemon and oregano, every Greek dish tells a story.

Whether you’re craving something hearty like moussaka or looking for lighter fare like a tangy tzatziki dip or a refreshing horiatiki salad, Greek food offers something for every appetite and every season.

In this roundup of 25+ Greek food recipes, you’ll discover beloved classics and hidden gems from kitchens across the Mediterranean.

These dishes are simple to make, full of wholesome ingredients, and perfect for everything from weeknight dinners to celebratory feasts.

Whether you’re new to Greek cooking or a seasoned home chef, this collection will transport your taste buds straight to a sun-drenched table in the Greek countryside.

25+ Authentic Greek Food Recipes You’ll Want to Make on Repeat

Greek food is more than just a cuisine—it’s a way of life. Rooted in family, celebration, and fresh seasonal ingredients, each dish invites you to slow down, gather around the table, and savor the moment.

With these 25+ Greek recipes, you have the tools to bring that timeless warmth into your own kitchen.

Whether you’re recreating childhood memories or exploring something new, these recipes are your passport to the rich flavors of Greece.

moussaka

Moussaka is a beloved Greek casserole made with layers of eggplant, a rich meat sauce, and creamy béchamel.

It’s the kind of dish that brings families together, often served at gatherings or festive dinners.

With warming spices like cinnamon and a velvety topping, it perfectly captures the heart of Greek comfort food.

Ingredients:

• 2 large eggplants, sliced
• Olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 500g ground lamb or beef
• 400g crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp allspice
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1/2 cup grated Parmesan
• 1 egg

Instructions:

1. Preheat oven to 190°C (375°F). Brush eggplant slices with olive oil, season, and bake for 20 minutes until golden.
2. In a pan, sauté onion and garlic. Add the ground meat and cook until browned. Stir in tomato paste, crushed tomatoes, wine, cinnamon, and allspice. Simmer for 20 minutes until thickened.
3. In a saucepan, melt butter, stir in flour, and slowly add milk to make béchamel. Cook until thickened. Stir in Parmesan and beaten egg.
4. In a baking dish, layer eggplant, meat sauce, more eggplant, and top with béchamel.
5. Bake for 40 minutes until golden brown. Let it rest 10 minutes before serving.

Moussaka tastes even better the next day, as the flavors continue to deepen.

Serve with a simple green salad or crusty bread. This classic will always find a place in any cozy Mediterranean meal.

spanakopita

Spanakopita is a savory Greek spinach pie wrapped in crisp, flaky phyllo dough.

It’s a balance of earthy greens, fresh herbs, and tangy feta cheese that makes it both comforting and vibrant.

Often enjoyed as a snack or appetizer, it’s also perfect as a vegetarian main course.

Ingredients:

• 1 package phyllo dough, thawed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 500g fresh spinach, chopped (or 300g frozen, thawed and drained)
• 1/2 cup chopped fresh dill
• 200g feta cheese, crumbled
• 2 eggs, beaten
• Salt and pepper
• Olive oil or melted butter for brushing

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a skillet, heat olive oil and sauté onion and garlic. Add spinach and cook until wilted. Remove from heat and stir in dill, feta, and beaten eggs. Season with salt and pepper.
3. Brush a baking dish with oil. Layer 6–8 phyllo sheets, brushing each with oil. Spread the spinach mixture evenly. Cover with another 6–8 phyllo sheets, again brushing each with oil.
4. Score the top in squares.
5. Bake for 40–45 minutes, until golden brown. Let cool slightly before cutting.

Spanakopita brings a rustic charm to the table.

Its contrast of crunchy layers and savory filling makes it a crowd-pleaser at gatherings or an elegant lunch option with a side of olives and cucumber-tomato salad.

souvlaki

Souvlaki is one of Greece’s most iconic street foods—grilled skewers of marinated meat served with pita, tzatziki, and fresh veggies.

It’s simple, flavorful, and endlessly customizable.

Whether you use chicken, pork, or lamb, the result is always juicy, aromatic, and irresistible.

Ingredients:

• 500g chicken or pork, cut into cubes
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper
• Wooden skewers (soaked in water)
• Pita bread, sliced tomatoes, red onion, and tzatziki for serving

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add meat cubes and marinate for at least 1 hour (or overnight in the fridge).
2. Thread meat onto skewers.
3. Grill or pan-sear over medium heat for 10–12 minutes, turning occasionally until golden and cooked through.
4. Serve hot with warm pita, fresh tomato slices, red onion, and a generous dollop of tzatziki.

Souvlaki is perfect for summer barbecues or quick weeknight meals.

Its fresh ingredients and bold flavors bring a taste of the Greek countryside to your table, offering both comfort and satisfaction in every bite.

pastitsio

Pastitsio is a rich and comforting Greek pasta bake layered with tubular pasta, spiced ground meat, and a creamy béchamel topping.

It’s a popular dish for holidays and special family meals, offering flavors reminiscent of lasagna with a distinctly Mediterranean twist, thanks to nutmeg and cinnamon.

Ingredients:

• 300g pasta (like bucatini or penne)
• 500g ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup red wine (optional)
• 400g canned tomatoes
• 1 tbsp tomato paste
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper
• 1/2 cup grated kefalotyri or Parmesan
• 2 tbsp flour
• 2 tbsp butter
• 2 cups milk
• 1 egg, beaten

Instructions:

1. Cook pasta according to package directions; set aside.
2. In a skillet, sauté onion and garlic in olive oil. Add ground meat and cook until browned. Add wine, tomatoes, tomato paste, cinnamon, nutmeg, salt, and pepper. Simmer until thickened.
3. For the béchamel, melt butter, whisk in flour, then add milk. Cook until thick and smooth. Remove from heat and stir in cheese and beaten egg.
4. In a baking dish, layer half the pasta, then the meat mixture, followed by the rest of the pasta. Pour béchamel over the top.
5. Bake at 180°C (350°F) for 40 minutes, until golden and set.

Pastitsio delivers layers of flavor and texture that make it perfect for feeding a crowd or preparing in advance.

Its creamy top and savory filling create the ultimate baked Greek comfort dish.

horiatiki

Horiatiki, or traditional Greek village salad, is a celebration of fresh ingredients at their peak.

Crisp cucumbers, juicy tomatoes, red onion, olives, and creamy feta are brought together with a simple olive oil dressing.

It’s refreshing, vibrant, and quintessentially Greek—best enjoyed in the summer sun.

Ingredients:

• 3 large tomatoes, cut into wedges
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced
• 100g feta cheese, in a block
• A handful of Kalamata olives
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt to taste

Instructions:

1. Arrange the tomatoes, cucumber, onion, and bell pepper in a shallow bowl or serving plate.
2. Add the block of feta on top and scatter olives around.
3. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano and a pinch of salt.
4. Serve immediately or chill briefly before serving.

Horiatiki is all about quality ingredients and simplicity.

With no lettuce to dilute its bold flavors, it offers a true taste of the Greek countryside in every bite—rustic, satisfying, and refreshing.

dolmades

Dolmades are grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes ground meat.

Often served as part of a mezze platter or light lunch, they are labor-intensive but deeply rewarding.

These little parcels of goodness offer a delightful contrast of tender leaves and aromatic filling.

Ingredients:

• 1 jar grape leaves in brine, rinsed and drained
• 1 cup long-grain rice
• 1 onion, finely chopped
• 2 tbsp pine nuts (optional)
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh mint, chopped
• 1/2 cup olive oil
• Juice of 2 lemons
• Salt and pepper
• Water or broth

Instructions:

1. In a pan, sauté onion in 2 tbsp olive oil. Add rice and pine nuts. Cook for 2–3 minutes, then add herbs, salt, and pepper. Stir and remove from heat.
2. Place a grape leaf shiny side down. Add a spoonful of filling near the base. Fold in sides and roll tightly into a cylinder. Repeat with remaining leaves and filling.
3. Arrange dolmades seam-side down in a pot. Pour in olive oil, lemon juice, and enough water or broth to barely cover. Place a plate on top to keep them from floating.
4. Simmer gently for 40–45 minutes until tender. Let cool slightly before serving.

Dolmades are a true labor of love.

Their tangy, herbaceous flavor and delicate texture make them a standout addition to any Greek meal, especially when served with a drizzle of extra lemon juice or a spoonful of tzatziki.

gemista

Gemista, or stuffed vegetables, are a vibrant and wholesome Greek dish featuring tomatoes, peppers, or zucchinis filled with a savory blend of rice, herbs, and sometimes meat.

It’s a beloved summer meal that brings out the best of fresh garden produce and aromatic Mediterranean flavors.

Ingredients:

• 4 tomatoes
• 4 bell peppers
• 1 zucchini (optional, hollowed)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup short-grain rice
• 2 tbsp tomato paste
• 2 tbsp chopped fresh mint
• 2 tbsp chopped parsley
• 1/2 cup olive oil
• Salt and pepper
• 2 medium potatoes, cut into wedges (optional for roasting)

Instructions:

1. Preheat oven to 180°C (350°F).
2. Cut the tops off tomatoes and peppers, keeping them as lids. Scoop out the flesh and pulp. Save tomato pulp.
3. In a pan, sauté onion and garlic in olive oil. Add rice, tomato pulp, tomato paste, herbs, salt, and pepper. Cook for a few minutes until the rice begins to soften.
4. Stuff vegetables with the rice mixture. Replace the tops and arrange them in a baking dish. Tuck in potato wedges if using.
5. Drizzle with remaining olive oil and a bit of water. Cover with foil and bake for 45 minutes. Uncover and bake another 20 minutes until tender.

Gemista is a heartwarming, colorful dish that showcases the richness of Greek home cooking.

It’s just as delicious hot out of the oven or served cold the next day, making it ideal for meal prep or relaxed weekend dining.

keftedes

Keftedes are Greek meatballs that are crispy on the outside, juicy on the inside, and bursting with herbs and flavor.

They’re often enjoyed as an appetizer or part of a mezze spread, especially when paired with tzatziki or fresh lemon wedges.

Every bite is a celebration of traditional Greek spices.

Ingredients:

• 500g ground beef or lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 egg
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped mint
• 1 tsp dried oregano
• Salt and pepper
• Olive oil for frying
• Flour for coating

Instructions:

1. In a large bowl, mix ground meat with onion, garlic, egg, breadcrumbs, herbs, oregano, salt, and pepper. Combine well and chill for 30 minutes.
2. Shape mixture into small balls. Roll lightly in flour.
3. Heat olive oil in a skillet over medium heat. Fry keftedes in batches until golden and cooked through, about 4–5 minutes per side.
4. Drain on paper towels and serve warm.

Keftedes are the kind of simple dish that can instantly elevate any meal.

With their bold herbaceous flavor and crispy texture, they’re universally loved and bring people together around the table—just like all good Greek food should.

fasolada

Fasolada is a humble and hearty Greek white bean soup, often called the national dish of Greece.

Made with simple ingredients like beans, carrots, celery, and olive oil, it’s nutritious, comforting, and full of rustic charm.

Perfect for colder days or when you crave something cozy yet healthy.

Ingredients:

• 2 cups dried white beans (soaked overnight) or 3 cups canned
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper
• Water or vegetable broth
• Fresh parsley and olive oil for garnish

Instructions:

1. If using dried beans, drain and simmer in water until tender (about 1 hour).
2. In a large pot, heat olive oil. Sauté onion, garlic, carrots, and celery until softened.
3. Stir in tomato paste, oregano, salt, and pepper. Add beans and enough water or broth to cover. Simmer for 30–40 minutes until vegetables are tender and soup thickens.
4. Adjust seasoning. Serve hot with a drizzle of olive oil and chopped parsley.

Fasolada is a shining example of how modest ingredients can create something deeply satisfying.

It’s filling, budget-friendly, and rich in tradition—just the way Greek grandmothers have made it for generations.

gigandes plaki

Gigandes plaki is a traditional Greek baked bean dish made with large butter beans simmered in a rich tomato and herb sauce.

It’s a staple of Greek home cooking and often served as a main course or mezze.

Hearty, healthy, and deeply flavorful, it’s a plant-based dish that doesn’t compromise on comfort.

Ingredients:

• 2 cups dried giant lima beans (or butter beans), soaked overnight
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 400g canned crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp sweet paprika
• Salt and pepper
• Chopped fresh parsley for garnish

Instructions:

1. Drain soaked beans and boil in fresh water until just tender (about 45–60 minutes). Drain and set aside.
2. In a large skillet, heat olive oil. Sauté onion, garlic, carrots, and celery until soft.
3. Add tomato paste, crushed tomatoes, oregano, paprika, salt, and pepper. Simmer for 10 minutes.
4. Combine beans and sauce in a baking dish. Add a splash of water if needed.
5. Bake uncovered at 180°C (350°F) for 45 minutes until bubbly and slightly caramelized on top.

Gigandes plaki is the kind of dish that improves with time.

It’s perfect served with crusty bread or a wedge of feta, and it’s even more delicious the next day as leftovers.

A true Greek comfort classic.

kolokithokeftedes

Kolokithokeftedes are crispy zucchini fritters packed with fresh herbs, crumbled feta, and a hint of mint.

These golden bites are a summertime favorite on Greek islands, often served with tzatziki and lemon wedges.

Light, flavorful, and satisfying, they’re perfect as an appetizer or light vegetarian meal.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 tsp salt
• 1/4 cup chopped scallions
• 2 tbsp chopped fresh dill
• 2 tbsp chopped mint
• 100g feta cheese, crumbled
• 1 egg
• 1/4 cup flour (more if needed)
• Black pepper to taste
• Olive oil for frying

Instructions:

1. Grate zucchini and sprinkle with salt. Let sit for 15 minutes, then squeeze out excess moisture.
2. In a bowl, mix zucchini with scallions, herbs, feta, egg, flour, and pepper. Mixture should be thick enough to shape—add more flour if needed.
3. Heat oil in a frying pan. Drop spoonfuls of the mixture and flatten slightly. Fry until golden brown on both sides, about 3 minutes per side.
4. Drain on paper towels and serve warm.

Kolokithokeftedes are delightfully crispy and packed with herby flavor.

Whether served at a party or enjoyed as a summer lunch, they always bring a taste of Greek sunshine to the table.

youvetsi

Youvetsi is a traditional Greek baked dish featuring tender beef or lamb cooked in tomato sauce with orzo pasta.

It’s rustic, rich, and typically cooked in a clay pot, which helps develop deep flavors.

This one-pot wonder is ideal for family dinners and Sunday gatherings.

Ingredients:

• 500g beef or lamb, cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 400g canned crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional)
• 1 tsp ground cinnamon
• Salt and pepper
• 1 cup orzo pasta
• 3 tbsp olive oil
• 1/4 cup grated kefalotyri or Parmesan
• Water or beef broth as needed

Instructions:

1. In a Dutch oven or oven-safe pot, heat olive oil and brown meat on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic. Add tomato paste, crushed tomatoes, wine, cinnamon, salt, and pepper. Return meat and simmer for 30–40 minutes.
3. Preheat oven to 180°C (350°F). Add orzo to the pot with enough water or broth to cover. Stir and bake uncovered for 30 minutes, stirring occasionally, until orzo is cooked and liquid is absorbed.
4. Sprinkle with grated cheese and serve hot.

Youvetsi is the kind of dish that fills the kitchen with the irresistible aroma of slow-cooked tomatoes and spices.

It’s soul-satisfying, hearty, and a shining example of Greek culinary warmth and hospitality.

baklava

Baklava is a rich, sweet pastry made from layers of crispy phyllo dough filled with chopped nuts and soaked in a fragrant honey syrup.

This iconic Greek dessert is known for its flaky texture, warm spices, and luscious sweetness.

It’s a favorite at celebrations and a symbol of Greek hospitality.

Ingredients:

• 1 package phyllo dough, thawed
• 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
• 1 tsp ground cinnamon
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 strip lemon peel

Instructions:

1. Preheat oven to 175°C (350°F).
2. In a bowl, mix nuts with cinnamon.
3. Brush a 9×13 inch baking dish with butter. Layer 8 sheets of phyllo, brushing each with butter. Spread a layer of nut mixture. Repeat layers, ending with 8 phyllo sheets.
4. Cut into diamonds or squares. Bake for 45 minutes until golden and crisp.
5. While baking, make the syrup: simmer sugar, water, honey, vanilla, and lemon peel for 10 minutes. Remove peel.
6. Pour hot syrup over cooled baklava. Let soak for several hours or overnight.

Baklava is a labor of love, with every bite offering crunch, spice, and sweetness in perfect harmony.

It keeps well and tastes even better the next day, making it a timeless treat worth sharing.

melitzanosalata

Melitzanosalata is a smoky, creamy eggplant dip that’s a staple of Greek mezze platters.

It combines roasted eggplant with garlic, olive oil, and lemon to create a silky, flavorful spread.

Often garnished with parsley or olives, it’s perfect served with warm pita or fresh vegetables.

Ingredients:

• 2 large eggplants
• 2 garlic cloves, minced
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper
• 1 tbsp chopped parsley (for garnish)
• Optional: 1 tbsp red wine vinegar or crumbled feta for variation

Instructions:

1. Roast whole eggplants over open flame or bake at 220°C (425°F) until skin is charred and flesh is soft, about 30–40 minutes.
2. Cool slightly, then scoop out the flesh and drain any excess liquid.
3. In a bowl, mash or blend eggplant with garlic, lemon juice, olive oil, salt, and pepper until smooth or slightly chunky, depending on preference.
4. Garnish with parsley and a drizzle of olive oil before serving.

Melitzanosalata brings a smoky depth and silky texture that stands out on any appetizer spread.

It’s a healthy, plant-based dish that embodies the Mediterranean spirit of simple, honest food.

loukoumades

Loukoumades are golden, bite-sized Greek doughnuts that are deep-fried until crispy and soaked in honey syrup.

Fluffy on the inside and crunchy on the outside, they are traditionally sprinkled with cinnamon and chopped nuts.

Often served at festivals and gatherings, they’re irresistible once you take the first bite.

Ingredients:

• 2 cups all-purpose flour
• 1 packet (7g) active dry yeast
• 1 tbsp sugar
• 1 1/4 cups warm water
• 1/2 tsp salt
• Vegetable oil for frying
• 1/2 cup honey
• 1/4 cup water
• 1 tsp cinnamon
• Chopped walnuts for garnish

Instructions:

1. In a bowl, dissolve yeast and sugar in warm water. Let sit until foamy (about 10 minutes).
2. Stir in flour and salt to make a sticky batter. Cover and let rise in a warm place for 1 hour.
3. Heat oil in a deep pan. Drop spoonfuls of batter into hot oil and fry until golden brown. Drain on paper towels.
4. In a saucepan, warm honey and water to make syrup.
5. Dip the fried dough balls in syrup and sprinkle with cinnamon and walnuts.

Loukoumades are pure indulgence—a delightful mix of crunchy, gooey, and sweet.

Best enjoyed fresh and warm, they bring joy to any table and are sure to disappear quickly.

stifado

Stifado is a hearty Greek stew made with tender beef or rabbit slowly braised in a rich tomato sauce with pearl onions, red wine, and aromatic spices.

Known for its deep, slightly sweet flavor and melt-in-your-mouth texture, stifado is the ultimate comfort food, perfect for chilly days or family dinners.

Ingredients:

• 700g beef stew meat, cubed
• 500g pearl onions, peeled
• 3 garlic cloves, minced
• 1/2 cup red wine
• 400g canned crushed tomatoes
• 2 tbsp tomato paste
• 2 bay leaves
• 1 stick cinnamon
• 5 whole cloves
• Salt and pepper
• 1/4 cup olive oil
• 1 tbsp red wine vinegar

Instructions:

1. Heat olive oil in a pot. Brown the beef on all sides, then remove and set aside.
2. In the same pot, sauté pearl onions until lightly golden. Add garlic and cook briefly.
3. Return beef to the pot. Stir in tomato paste, crushed tomatoes, red wine, vinegar, and spices. Season with salt and pepper.
4. Cover and simmer on low heat for 1.5–2 hours, until beef is tender and sauce has thickened.

Stifado is a dish that rewards patience, with flavors that deepen as it cooks.

Serve it with crusty bread, mashed potatoes, or orzo for a deeply satisfying meal that warms the heart.

tyropita

Tyropita is a classic Greek cheese pie made with layers of flaky phyllo dough and a savory cheese filling.

Its golden crust and creamy interior make it a favorite for breakfast, snacks, or party platters.

Rich yet balanced, it showcases the magic of feta and butter in a perfectly portable form.

Ingredients:

• 1 package phyllo dough, thawed
• 250g feta cheese, crumbled
• 100g ricotta or anthotyro cheese
• 2 eggs, beaten
• Salt and pepper
• 1/4 cup melted butter or olive oil for brushing

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a bowl, mix feta, ricotta, eggs, salt, and pepper until combined.
3. Brush a baking dish with butter. Layer 5–6 sheets of phyllo, brushing each with butter. Spread cheese mixture evenly.
4. Top with another 5–6 sheets, brushing each with butter. Score into squares.
5. Bake for 35–40 minutes until golden and set. Let cool slightly before slicing.

Tyropita is both indulgent and familiar, with every flaky bite delivering salty, creamy satisfaction.

Whether eaten warm or cold, it’s a dependable Greek favorite that never goes out of style.

kleftiko

Kleftiko is a traditional Greek lamb dish, slow-cooked until incredibly tender with garlic, lemon, and herbs.

Named after mountain rebels who would bury lamb in the ground to cook it secretly, this dish is full of rustic charm and deep, herby flavor.

It’s a true centerpiece for any special meal.

Ingredients:

• 1.5kg lamb shoulder or leg, bone-in
• 4 garlic cloves, sliced
• Juice of 2 lemons
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp thyme
• Salt and pepper
• 4–5 potatoes, cut into chunks
• Parchment paper or foil for wrapping

Instructions:

1. Preheat oven to 160°C (320°F).
2. Make small cuts in the lamb and insert garlic slices. Rub with olive oil, lemon juice, oregano, thyme, salt, and pepper.
3. Place lamb and potatoes on parchment paper or foil in a baking dish. Wrap tightly to seal.
4. Bake for 3–4 hours, until lamb is fall-apart tender. Open the wrapping during the last 30 minutes to brown the top.

Kleftiko is a feast of aromas and textures, with lamb that’s rich, juicy, and perfectly seasoned.

Serve it with crusty bread, feta, and a crisp salad to bring the full Greek experience to your table.

avgolemono soup

Avgolemono soup is a comforting Greek classic made with chicken, rice, and a silky egg-lemon sauce.

Creamy without any dairy, this soup is tangy, light, and deeply nourishing.

It’s often served as a starter during holidays or as a soul-warming meal when you’re feeling under the weather.

Ingredients:

• 1 chicken breast or thigh (bone-in or boneless)
• 6 cups water or chicken broth
• 1/2 cup uncooked rice
• 2 eggs
• Juice of 2 lemons
• Salt and pepper
• Fresh parsley (optional)

Instructions:

1. Boil chicken in water or broth until fully cooked. Remove and shred the meat.
2. Add rice to the pot and cook until tender. Return shredded chicken to the pot.
3. In a bowl, whisk eggs and slowly add lemon juice while whisking.
4. Temper the egg-lemon mixture by adding a ladle of hot broth slowly, whisking constantly.
5. Gradually stir the tempered mixture into the soup. Heat gently without boiling.
6. Season with salt and pepper and garnish with parsley if desired.

Avgolemono soup is creamy, light, and lemony—the kind of dish that feels both elegant and soothing.

Whether served at a holiday meal or on a quiet evening, it delivers warmth in every spoonful.

saganaki

Saganaki is a simple yet bold Greek appetizer made by pan-frying a thick slice of cheese until golden and bubbling.

Often served with a squeeze of lemon, it’s crispy on the outside and melty inside.

Named after the small pan it’s cooked in, saganaki is a taverna favorite across Greece.

Ingredients:

• 1 thick slice of firm cheese (kasseri, kefalotyri, or halloumi)
• 1/4 cup flour
• Olive oil for frying
• Lemon wedges

Instructions:

1. Pat cheese dry and dredge in flour, shaking off excess.
2. Heat olive oil in a skillet over medium heat.
3. Fry cheese until golden brown on both sides, about 2–3 minutes per side.
4. Remove and place on a plate. Serve immediately with lemon wedges.

Saganaki is irresistibly crispy and tangy, best enjoyed while still sizzling hot.

Its simplicity is part of its charm, making it the perfect starter to share with friends and a glass of ouzo.

lachanosalata

Lachanosalata is a crunchy Greek cabbage salad dressed in a zesty olive oil and lemon dressing.

Simple, refreshing, and nutritious, it’s often served alongside grilled meats or as part of a mezze spread.

With just a few ingredients, it delivers bold flavor and a satisfying crunch.

Ingredients:

• 1/2 head green cabbage, finely shredded
• 1 carrot, grated (optional)
• 2–3 scallions, sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper
• Optional: chopped parsley or dill

Instructions:

1. In a large bowl, combine cabbage, carrot, and scallions.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour dressing over the vegetables and toss well.
4. Let sit for 10–15 minutes to soften slightly before serving. Garnish with herbs if desired.

Lachanosalata is light, clean, and perfect for balancing out richer dishes.

Its fresh taste and crisp texture make it a go-to side in Greek households, especially during the cooler months when cabbage is in season.

taramasalata

Taramasalata is a creamy, savory dip made from fish roe, bread or potatoes, olive oil, and lemon juice.

It’s a signature item on Greek mezze platters, known for its rich, briny flavor and silky texture.

Traditionally eaten during Lent, it’s a beloved spread all year round.

Ingredients:

• 100g tarama (carp or cod roe)
• 3 slices of stale white bread, crusts removed and soaked in water
• 1/2 small onion, grated
• 1/2 cup olive oil
• Juice of 1 lemon
• Black pepper to taste

Instructions:

1. Squeeze excess water from the soaked bread.
2. In a food processor, combine tarama, bread, and grated onion. Blend until smooth.
3. With the processor running, slowly drizzle in olive oil and lemon juice until emulsified and creamy.
4. Season with pepper and chill before serving.

Taramasalata brings a bold, umami-rich punch to any spread.

Whether paired with warm pita, raw veggies, or olives, it’s a dip that speaks of Greece’s deep ties to the sea and its love of flavorful simplicity.

bougatsa

Bougatsa is a sweet or savory Greek pastry made with layers of buttery phyllo and filled with either custard or cheese.

The sweet version, filled with creamy semolina custard and dusted with cinnamon and sugar, is a beloved breakfast treat in northern Greece, especially in Thessaloniki.

Ingredients:

• 1 package phyllo dough
• 1/2 cup melted butter
• 1/2 cup semolina
• 2 cups milk
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• Powdered sugar and cinnamon for topping

Instructions:

1. In a saucepan, heat milk and sugar. Slowly whisk in semolina and stir until thickened. Remove from heat and add egg and vanilla. Let cool.
2. Preheat oven to 180°C (350°F).
3. Brush a baking dish with butter. Layer half the phyllo sheets, brushing each with butter. Pour in custard. Top with remaining sheets, buttering each.
4. Bake for 30–35 minutes until golden. Let cool slightly, then dust with powdered sugar and cinnamon.

Bougatsa is a cozy blend of crisp phyllo and creamy filling that melts in your mouth.

It’s best enjoyed warm with a cup of Greek coffee and a quiet morning.

fasolakia

Fasolakia is a traditional Greek green bean stew made with tomatoes, potatoes, and olive oil.

It’s a classic “ladera” dish—vegetables cooked with oil and herbs—that showcases the Mediterranean way of eating: seasonal, simple, and full of flavor.

Ingredients:

• 500g green beans, trimmed
• 2 potatoes, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 400g canned crushed tomatoes
• 1/3 cup olive oil
• 1 tsp dried oregano
• Salt and pepper
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil and sauté onion and garlic until soft.
2. Add potatoes and cook for a few minutes. Stir in green beans, tomatoes, oregano, salt, and pepper.
3. Add a splash of water if needed. Cover and simmer for 40–45 minutes until beans and potatoes are tender.
4. Garnish with parsley and serve with crusty bread.

Fasolakia is a humble yet deeply satisfying dish.

It’s hearty without being heavy and brings the garden to your plate in the most comforting way.

A staple of Greek vegetarian cuisine, it’s perfect year-round.

Conclusion

If you’ve ever dreamed of cooking like a Greek, now’s the time to dive in. These 25+ recipes offer a delicious mix of tradition and ease, helping you turn everyday meals into Mediterranean experiences. Whether you’re roasting lamb, frying up savory cheese pies, or spooning honey syrup over warm loukoumades, each recipe brings you closer to the essence of Greek hospitality—fresh, generous, and made with love.